New Service at Cala, Petit Crenn, Cassava, and Chubby Noodle

Just this past Sunday, ~CALA~ launched Sunday brunch service. It’s a beautiful, airy space, so it will be quite the chic spot for brunch. The menu includes some of the seafood-focused dinner items, like the sopes playeros con pescado adobado, but you’ll also see some meatier items, like torta ahogada with carnitas, and enfrijoladas (black bean sauce-coated enchiladas with chicken and Point Reyes Toma cheese). Also on the menu: DF classics like molletes (a toasted and custom-made Tartine bolillo spread with puréed black beans, melted cheese, and pico de gallo) and chilaquiles rojos o verdes with a fried egg. There is also French toast with Asian pear, walnuts and piloncillo, and fruit dishes like Crenshaw melon with yogurt, honey, and piquin chile. You can come by for brunch cocktails, like the Jamaica with cava and hibiscus, a Mexico City-style michelada, and a Bloody Mary made with St. George pepper vodka, fresh tomato, and chipotle. Served Sun 10am-3pm.

Just this morning, ~PETIT CRENN~ opened its doors for breakfast and lunch. A Breton-inspired breakfast, including buckwheat crêpes, oeufs à la coque, fresh fruit, and pastries from Jane bakery will be served Tue-Sat 8am-11am. Lunch starts at 11am, serving tartines, salads, and a roasted fish of the day until 2:30pm. No reservations. 609 Hayes St. at Laguna, 415-864-1744.

Outer Richmond favorite ~CASSAVA BAKERY + CAFÉ~ started serving dinner six nights a week and is now open Wed-Mon nights 5:30pm-9pm (closed Tue). Some dishes on their fall menu include duck liver mousse with port gelée and a raisin-brown butter paste; a miso- and corn-marinated black cod with farro and pickled watermelon radish; and duck confit with stewed cranberry beans and basil “soil.”